2020-08-13 / test@t

Loose buckwheat with fried onions

Loose buckwheat with fried onions is the very dish that proves for the hundredth time that a simple food can sometimes be tastier than a super-refined one. It really does not require any special ingredients (there are only two main ones), or supernatural culinary abilities from the cook. But the result is good! Loose buckwheat can be served as an independent dish, for example, during fasting, if you observe it. It is also suitable for vegetarian menus (only butter should be replaced with vegetable oil). Meat eaters can also cook crumbly buckwheat with fried onions as a garnish for meat or chicken.

Ingredients

350 g unground buckwheat
3 large onions
30-40 g butter
0.5 tsp sugar
3 st. l. ghee
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat the oven to 120–130 ° C. Place the buckwheat in a preheated dry frying pan and heat, stirring occasionally, for 3-5 minutes.

Step 2

Pour hot buckwheat into a heavy-walled saucepan with a volume of at least 2.5 liters and stir the butter in it.

Step 3

Pour 1 liter of boiling water over buckwheat, salt and stir thoroughly. Bring to a boil, cover and cook for 2-3 minutes. Place in the oven, simmer for about 30 minutes.

Step 4

In the meantime, cut the onion into thin quarters of the rings. Season with salt and sugar and sauté over medium heat in ghee until golden brown, 15 minutes.

Step 5

Remove the pot of porridge from the oven, add the fried onions, mix thoroughly and send back to the oven for 10 minutes.

Cooking time

50m

Servings

Catalog